Chicken Baked Potato

In today's fast pace life where we do not get time to prepare a good home cooked meal and usually resort to not so healthy junk or fast foods, chicken baked potato recipes come mighty handy. They are not only easy to prepare but are healthy and serve as quick snacks as well as a complete meal.

Potato being the most humble vegetable can be used repeatedly by adding different stuffing or fillings. Besides this, they are inexpensive and high in nutritional value. Similarly, chicken is another versatile food that can prepared in different ways and goes well with nearly all vegetables.

Ingredients

• 3 tbsp balsamic vinegar
• 1 lb potatoes
• 4 large chicken breast halves, bones but not skinned
• 2 large garlic cloves, minced

• 3 tbsp olive oil
• 1 tbsp fresh parsley chopped (optional)
• 1 tbsp chopped fresh basil, chervil, or taragon
• ¼ tsp salt
• Ground black pepper, to taste

Directions
Preheat oven to 375º F and grease a shallow 2 quart baking dish with olive oil. Peel and thinly slice potatoes and one large sweet onion. Arrange half the potatoes in the baking dish and flavor them with salt and pepper. Spoon one quarter of the vinaigrette over the potato slices and evenly distribute the herbs over the potatoes.

Keep the onion slices over the potatoes and then, top with the remaining potatoes. Flavor and spoon another quarter of the vinaigrette over them and again spread the herbs.

Now top the potatoes with 4 large chicken breast halves and bake uncovered for an hour or so, or until the potatoes are tender and the chicken juices run clear when pierced in the thickest part. Remove from the oven and serve hot.

Ingredients

• 3 large Idaho baking potatoes
• ½ head cauliflower
• 3 small or 2 large boneless skinless chicken breasts
• 3 tsp olive oil
• 1/3 cup white wine
• 1 ½ cup KC Masterpiece or similar barbecue sauce
• 4 oz less fat cream cheese

• ½ cup fat free sour cream
• ½ cup sharp cheddar cheese shredded
• 1 tsp bottled minced garlic
• 1 tsp kosher salt
• ½ tsp fresh ground pepper
• 1 cup Monterey Jack cheese, shredded
• Extra sour cream, sliced scallions and grape tomatoes, for garnish

Directions

Preheat oven to 400º F and scrub potatoes and pierce with a knife. Set timer for 1 hour and 15 minutes and bake the potatoes. Squeeze a potato to check if it is done. The potato should feel soft in the middle.

Keep ½ head cauliflower on sheet of tin foil and drizzle 1 tsp olive oil on it. Season with kosher salt and also, with freshly ground black pepper. Roast the cauliflower for around 50 minutes while leaving the top of foil slightly open.

Meanwhile in a frying pan, saute the chicken breasts in the remaining olive oil. Season with salt and pepper and put wine half way through cooking. Cook the chicken about 6 minutes on each side and then remove from the pan.

Now add barbecue sauce to frying pan and let it simmer over low heat. Shred the chicken with 2 forks and return to saute pan to simmer with the sauce for 5 - 7 minutes over low heat and then remove from heat.

Take a large mixing bowl and combine sour cream, cream cheese, butter, cheddar cheese, garlic, salt and pepper until well blended. Once the cauliflower is done, pulse in food processor until close to a puree and then add to the mixing bowl. Cut the baked potatoes in half the long way, and scoop out potato and add to mixing bowl. Mix well either with a mixer or hand potato masher, and meanwhile turn the oven to a low broil.

Now put this blended mixture into potato skins and top with chicken mixture and shredded Monterey Jack cheese. Transfer in the oven 6 - 8 inches from broiler, let them roast for about 5 - 7 minutes or until they turn golden brown and the chicken is caramelized and crispy around the edges. Remove from oven, garnish with sour cream, sliced scallions and grape tomatoes and serve.

These were some enticing recipes that works well for a complete dinner meal. So try making them at home and get ready for loads of compliments coming your way from your loved ones.